We've long been know as a #SauceBoss, and our next Bartleby's at Home recipe is more evidence in favor of that moniker. As we edge closer to reopening the online store, Bartleby's Seitan Shop, we're putting together a bunch of recipes that use our crispy seitan cutlets and craggy nuggz so you can create devilicious meals at home. Today, we present Seitan & Satay Sauce. This rich peanut-based sauce hits those savory-sweet buttons, and it's silky-smooth consistency is a great match with our hot, hand-battered seitan cutlets.
If you're a nut-free devil, feel free to swap in sun butter, or another seed butter of your choice. A printable PDF version is available here. Stay well and eat wickedly, dearest demons.
SEITAN & SATAY SAUCE Traditionally, this dish would be made with roasted peanuts, but most of us in the United States have easy access to peanut butter, which speeds the preparation of this dish. It's not for devils who are faint of heart. A lot of good fats appear in the peanut butter and coconut milk, and the sauce is so good you'll just want to drink it straight from the pot. You've been warned.
Total Time: 30 mins (Prep: 10 min, Cook: 20 min)
serves four hungry devils (with sauce leftover)
we used smooth, natural peanut butter, but you swap in sun butter or another seed butter of choice if you're nut-free
coconut amino acids are a savory, soy-free substitute for the traditional soy sauce
enjoy over a bed of jasmine rice, or a starchy base of your choice
A crash of textures and flavors, this seitan and satay sauce will set your tastebuds on fiiiiiiiire! Green garnishes add some freshness to a pantry-focused dish.
Pro-tip: get your pandemic partner to hold things for your while you take photos. Now you're a #ProfessionalDevil.
4 Bartleby's Crispy Seitan Cutlets
2 cloves of garlic, grated or finely minced
2 inches of fresh ginger, peeled and grated or finely minced
1 TB vegetable oil, or other neutral cooking oil
1 14 oz. can of coconut milk
1/2 C natural peanut butter (or seed butter)
2 TB coconut aminos
2 TB unseasoned rice vinegar
2 TB organic brown sugar
1 lime, juiced
2 tsp chili flakes (more or less to taste)
2 C cooked rice
sliced green onions
oven and stovetop
knife for chopping, box grater or microplane for grating, spoon and whisk for stirring
Okay, you KNOW garlic and ginger smell great, but then you put them in a pot together and HOLY HELL. Amazing.
And then you add MORE things that smell great and suddenly you're drooling uncontrollably.
Preheat your oven to 350°. Gather and prep all your ingredients!
When the oven has reached temperature, place seitan cutlets on an ungreased baking sheet on the center rack. Bake cutlets 10-17 minutes, flipping about halfway through. Cutlets should be heated through to the center, and the hand-battered coating should start to sizzle and crisp up.
Meanwhile, warm vegetable oil over medium heat. Add garlic and ginger and stir for 2-3 minutes until soft and wicked fragrant.
Add peanut butter (or seed butter) and coconut milk, and whisk together like a wild devil until smooth.
Add the remaining ingredients (coconut aminos, rice vinegar, brown sugar, lime juice, and chili flakes). Lower heat, and let cook for about 10 minutes, stirring occasionally. Taste, and adjust the acid, sugar, or heat levels as you like. Season to taste.
Remove crispy cutlets from the oven and slice into strips. Arrange slices on a plate over 1/2 C of cooked rice. Pour a hell of a lot of that finished satay sauce on top, and add any optional garnishes. Serve, and stuff yer face.